What’s that, you say?? You are a dedicated LYK reader and something just feels…different? Hmm… Let’s see, could it be the NEW HEADER that we created? This is just one of many projects that we have going, in order to spruce up our site, to make it awesome for all of you! Be on the look-out for future improvements.
Now about the food…
Tofu Shirataki Noodles!!
No, that wasn’t a foreign swear word, it is an ingredient that will become your new best friend. With only a 20-calorie count per serving, easy prep, and great taste and texture, these noodles are quite possibly the best invention since sliced bread.
These noodles are even guilt-free! Why? Because it says so on the package. The only way you could possibly feel guilty eating this dish is if you ate all 4 servings in one sitting. Then again, your guilty conscience wouldn’t be the only thing hurtin’. Moderation, my friends.
Hungry Girl avidly promotes this ingredient, as a great alternative to your regular “go-to” pasta. If you go to her website, you are sure to find great tips and tricks on how to substitute and incorporate healthier ingredients into your diet, on the daily.
Although, Lauren and I aren’t in any way dieters, we do enjoy eating healthy and nutritious meals most of the time.
This was one of those times.
Let me show you how to make this dish, then, dig in!
Grate. Chop. Slice. Dice. All that you see here (plus open the can of tomatoes, not pictured).
Infuse olive oil with garlic & ginger.
Cook veggies until soft. Prep defrosted seafood by patting dry and seasoning with salt and pepper.
Mix together both types of cooked noodles. The Tofu Shirataki Noodles are the light white ones.
Top with a heap of veggie & seafood mix and spoon over some garlic-ginger tomato sauce; garnish with green onions. Then…
This dish is inspired from a recipe that our dear friend, Darci, makes with her momma, for a yummy and filling, low-calorie supper. Thanks, Darci!
Ginger Zucchini & Tomato Seafood Pasta with Tofu Shirataki Noodles
1 8 oz. package of Tofu Shirataki Noodles, follow instructions on package
¼ lb whole wheat spaghetti, cooked
1 lb bag of TJ’s frozen seafood blend, defrosted and patted dry
3 medium zucchinis, cubed
2 ribs of celery, sliced
3 green onions, chopped (some reserved for garnish)
1 15.9 oz can of diced tomatoes, drained
1 medium tomato, coarsely chopped
1 tsp garlic, grated (about 2-3 cloves)
2 tsp fresh ginger, grated
1 Tbsp olive oil
pinch of red pepper flake
juice of half a lemon
Salt and pepper, to taste
Add olive oil to a large skillet and let heat up for about a minute. Place the garlic and ginger in the pan and allow to infuse for about a minute, over medium-high heat, making sure the garlic doesn’t burn. Then, add the zucchini, celery, green onions, tomatoes (canned and fresh), and salt, pepper and red pepper flakes to taste. Allow for the veggie mix to cook down and soften, for about 8-10 minutes.
Meanwhile, prepare both the whole wheat spaghetti and the tofu shirataki noodles, according to their packages.
Once the seafood blend is defrosted, spread the mix on paper towels to pat it dry. After, be sure to lightly season with salt and pepper. Then, add to the veggie mix, along with the juice of half a lemon. Cook for another 3-5 minutes, until the seafood (shrimp, scallops, calamari) is just cooked through. Be careful to not overcook, otherwise it will get tough and the calamari will turn to rubberbands.
Mix both types noodles together; place about 1/4 of the noodle mixture on a dish and spoon a heap of the veggie-seafood mix, on top. Garnish with green onions and enjoy!
Little Yellow Note: this dish serves 4, but if in the case that you are training for a half marathon and happened to run several miles just before cooking dinner, and was still hungry like I was, then grab a slice of whole wheat sourdough bread, throw it in the toaster, and use it to sop up the tasty garlic-ginger tomato sauce left on your plate.
I can be ravenous after my runs. Ravenous I tell you!
From The Little Yellow Kitchen,